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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Roasted Brussels Sprouts, Squash, and Cranberries Recipe

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This recipe for Roasted Brussels Sprouts, Squash, and Cranberries is from CrossFit CDA Cookbook and Nutrition Guide, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 butternut squash
1 pound fresh Brussels sprouts
1-1/2 cups fresh cranberries
2/3 to 1 cup duck fat (melted), or other appropriate fat of your choice
1/2 tsp kosher salt
Directions:
Directions:
Preheat oven to 450 degrees F.   Remove skin, membrane, and seeds (reserve for future use) from squash.  Cut squash into cubes.  Trim and halve Brussels sprouts. Combine squash, sprouts, and cranberries in a large baking dish (or split into two if you don’t have a really large pan).  Sprinkle salt on top and then add duck fat.  Stir to combine. Place baking dish in the oven for 25 minutes or until the veggies are beginning to brown, stirring once or twice.  Reduce heat to 350 degrees F and cook another 25-30 minutes until the veggies (especially the brussels sprouts) are cooked to desired tenderness.  Serve warm and enjoy!
Personal Notes:
Personal Notes:
This is from the Whole9 website, part of their Whole30-compliant alternatives to traditional Thanksgiving dishes.

 

 

 

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